Grandma’s Meyer Lemon Pound Cake 🍋

Grandma’s Meyer Lemon Pound Cake 🍋

My Grandmother was always in the kitchen cooking up something wonderful. As I recall, even the couch in her house smelled like a perfectly pleasant blend of fresh-baked cookies and thick-cut bacon. (I know that sounds weird, but it was absolutely the bees-knees as a kid!)

This recipe came out of her old recipe box, which my Mother acquired decades ago. It was scribbled on a small, thin piece of paper and looked like it spent a good amount of time on a countertop covered in flour, butter and sugar.

Honestly, I’m not sure of the origin of this recipe, so I’m going to assume it was developed over the years by my amazing Grandmother. I have made a few subtle additions and adjustments, which I believe she would approve of if she were alive today. (She would be well over 100-years old at this point, but I swear her spirit is in the kitchen with me, guiding me quite often, especially when I’m cooking bacon…)

2 cups powdered sugar (confectioners’), plus a bit more if needed to thicken

¼ cup fresh Meyer lemon juice

1 tablespoon of Amaretto or Grand Marnier (optional)

For the Whipped Cream

Zest and juice of 1 Meyer lemon

1 pint of whipping cream

1 teaspoon of vanilla extract

1 cup of powdered sugar

Preparations

Preheat the oven to 300 – 325 degrees (Fahrenheit) depending upon if your oven runs true-to-temp. or ever-so-slightly hot. Sift the flour prior to measuring, then twice again after adding salt and baking soda to ensure loft (air). Set aside.

With a stand mixer, cream the butter until thoroughly mixed, about 4 – 5 minutes. (No joke, just do it, you’ll love the results, swear!) Add superfine sugar gradually, beating until light and fluffy, another minute or two. Add one egg yoke at a time, beating well (approx. 30-seconds each.)

Add the flour, salt, baking soda mixture to the creamed butter, followed by the sour cream and vanilla. Stir only until thoroughly blended. Beat egg whites into stiff peaks (4 – 6 minutes), then fold into cake batter along with the lemon zest.

Prepare two 9x5x3 inch loaf pans with butter and flour or use a silicon baking pan like I did.
Let the cakes cool for 10 – 20 minutes prior to removing from pan and placing on a cooling rack unless using silicon.

Make the glaze for the top. In a medium bowl, whisk all glaze ingredients to combine. If necessary, add additional confectioners’ sugar to gained desired consistency.

If making a day in advance, wait to apply glaze. Within an hour of serving, pour glaze on top of cakes and serve with a fat dollop of zesty whipped cream.

Garnish the top of the cake with lemon zest and a few fresh cut lemon wheels, along with a sprig or two of fresh mint on the serving plate. If using Amaretto, a few thinly sliced almonds atop and around the plate make for a delicious presentation. If using Grand Marnier, I suggest replacing lemon zest with tangerine or Cara Cara orange zest and juice all through the recipe instead of lemon.

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